Recipe: Flavorful Cream of Mushroom Soup With Spinach-Methi Egg Sandwich

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Before you jump to Cream of Mushroom Soup With Spinach-Methi Egg Sandwich recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That's a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. The experts are agreed that we are unable to transform things for the better without everyone's active involvement. This must happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, primarily by making your cooking area more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you're in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can certainly cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen on its own offers you many small means by which energy and money can be saved. Eco-friendly living is not really that tough. Typically, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let's go back to cream of mushroom soup with spinach-methi egg sandwich recipe. To make cream of mushroom soup with spinach-methi egg sandwich you need 29 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Cream of Mushroom Soup With Spinach-Methi Egg Sandwich:

1. Provide 200-250 grams of button mushrooms.
2. Use 1/3 cup of finely chopped onions or one small to medium-sized onion, finely chopped.
3. Prepare 1/2 teaspoon of finely chopped garlic.
4. Prepare 1 of tejpatta (indian bay leaf).
5. Provide 1-2 pinches of ground nutmeg powder or grated nutmeg.
6. Prepare 1 cup of water.
7. Use 1 cup of milk whole or full fat - at room temperature.
8. You need 6 tablespoons of cream.
9. Take 1 tablespoon of whole wheat flour (atta) or all purpose flour.
10. You need 2 tablespoons of butter.
11. Prepare 1-2 teaspoons of chopped parsley or coriander leaves (dhania patta).
12. Get As required of freshly crushed black pepper.
13. Prepare As required of salt.
14. Prepare 1 teaspoon of finely chopped parsley or coriander leaves.
15. Get of For Sandwiches..For filling:.
16. Take 1 tablespoon of Butter.
17. Provide 1 of large clove Garlic chopped finely.
18. Use 1/2 cup of Sweet corn kernels or bhutte ke dane boiled.
19. Get 1/2 cup of Spinach,.
20. Provide 1/2 Cup of Methi rinsed well and chopped.
21. Get 2 teaspoons of All purpose flour.
22. Use 1/2 cup of Milk Cold/chilled.
23. Prepare 2 of Eggs boiled.
24. Use 2-3 tablespoons of Cheese.
25. Prepare To taste of Salt.
26. Prepare 1/2 teaspoon of Black peppercorns Freshly crushed, to taste.
27. Get 1/4 teaspoon of Red chilli flakes.
28. Take 4 slices of Bread.
29. You need As needed of Butter or butter spread,.

Instructions to make Cream of Mushroom Soup With Spinach-Methi Egg Sandwich:

1. Melt the butter in a heavy saucepan. add the bay leaf and saute till fragrant for about 2 to 3 seconds. add the finely chopped onions and garlic. saute till the onions soften and become translucent..
2. Add the flour and saute for 3 to 4 minutes stirring often on a low to medium-low flame. the raw aroma of flour should go away. Add the sliced or chopped mushrooms and saute till the mushrooms start to release water. saute till all the water dries up and the mushrooms become a light golden, then add freshly crushed black pepper and mix well..
3. Add water first followed by milk. stir well and season with salt. on a low to medium-low flame let the soup come to gentle simmer first. the mushroom soup would also begin to thicken. stir at intervals. simmer for about 4 to 5 minutes till the soup thickens more..
4. Cool it and blend,then add the cream and chopped parsley. simmer mushroom soup or 1 to 2 minutes more stirring often. lastly, sprinkle ground nutmeg powder and stir. Switch off the flame and pour the soup in individual serving bowls..
5. For filling of sandwiches.....Boil the corn in pressure cooker. Once cool to touch, separate the kernels. Or use canned corn kernels, do drain the liquid well. Also chop the garlic and spinach. Prepare rest of the ingredients for making filling..
6. Heat the butter in a pan on medium heat. Once it is melted, add chopped garlic. Saute for a minute. Then add boiled corn kernels. Stir well and cook for 2 minutes. Then add chopped spinach,methi leaves. Mix and cook for couple of minutes, leaves will get wilted very soon. Then sprinkle all purpose flour. Cook with stirring constantly for 1-2 minutes..
7. Now add chilled milk. so you won’t get any lumps of flour. Let the milk come to a boil and simmer till it gets thick. Do stir occasionally. The mixture should be really thick like paste, not runny Once it gets thick, add salt, pepper and red chilli flakes. Mix well..
8. Mix in grated cheese and mashed boiled eggs. turn off the stove. Remove the mixture to a bowl, so it gets cool faster..
9. Take sandwich bread slices. Spread the creamy mixture on one slice. Cover it with another slice of bread. Do same with next sandwich. Heat the grill pan on medium heat. You can use grill plate in you sandwich machine or grill machine. Alternately you can make on non stick pan (now low heat to get crispy bread) or sandwich toaster..
10. Apply little butter spread on the top of the bread slice. Once the pan is hot, put the buttered side down. while cooking slightly press with spatula. While the bottom side is cooking, apply butter on this side of the slice as well. Flip it very carefully and grill the other side as well. Remove it to a plate and slice it using sharp knife..
11. Serve the cream of mushroom soup steaming hot garnished with parsley or coriander with sandwich..

This deliciously good mushroom soup, made with double cream, garlic, butter and shallots makes a wonderfully heartwarming light meal. Simply serve with a warm crusty cob loaf or baguette slathered. A wholly French soup and sandwich pairing is incomplete without bread and onion soup. Michel Roux has the definitely fastest way to make it with a Normandy spin—adding a splash of cider and a. Heat to thicken while stirring frequently.

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